Easy Crockpot Carnitas

Tender, flavorful, and incredibly easy to prepare, Easy Crockpot Carnitas is a classic Mexican dish that transforms simple pork shoulder into melt-in-your-mouth shredded meat. Thanks to slow cooking, the pork becomes juicy and infused with aromatic spices and citrus, making it perfect for tacos, burritos, or simply served over rice. The best part? You set it in the crockpot and let it work its magic while you go about your day.

This recipe combines the robust flavors of oregano, cumin, and garlic with the bright acidity of fresh orange juice and the heat of jalapeño. The pork slowly braises in this fragrant mixture until it’s so tender that it shreds effortlessly. The olive oil rub helps seal in the spices, creating a beautifully seasoned crust once the meat is finished. The result is a dish bursting with savory, smoky, and citrusy notes that make every bite irresistible.

Whether you’re planning a casual family dinner, a taco night with friends, or meal prepping for the week, crockpot carnitas are a versatile and crowd-pleasing choice. Paired with your favorite toppings and sides, this recipe offers authentic flavor without the fuss.

Why You’ll Love This Recipe

1. Hands-Off Cooking: Let the crockpot do all the work while you relax or focus on other tasks.
2. Tender and Juicy: Slow cooking produces incredibly tender, flavorful pork every time.
3. Simple Ingredients: Uses pantry staples and fresh citrus for easy preparation.
4. Versatile: Perfect for tacos, burritos, bowls, salads, or simply served with tortillas.
5. Family Favorite: Delicious, approachable flavors that appeal to all ages.

Ingredients

• Pork shoulder (skinless, boneless or bone-in)
• Salt
• Black pepper
• Onion (chopped)
• Jalapeño (deseeded and chopped)
• Garlic (minced)
• Orange juice (freshly squeezed)
• Dried oregano
• Ground cumin
• Olive oil

Variations

• Add Smokiness: Include smoked paprika or chipotle powder for a smoky flavor.
• Make It Spicy: Keep the jalapeño seeds or add extra chili powder.
• Use Citrus Alternatives: Substitute orange juice with lime or grapefruit juice for a different citrus twist.
• Add Fresh Herbs: Stir in chopped cilantro after cooking for freshness.
• Oven Method: If you don’t have a crockpot, slow roast the pork shoulder at low heat.

How to Make the Recipe

Step 1

In a small bowl, mix the dried oregano, ground cumin, salt, and pepper with olive oil to create a spice rub.

Step 2

Rub the spice mixture evenly all over the pork shoulder.

Step 3

Place the chopped onion, jalapeño, and minced garlic at the bottom of the crockpot.

Step 4

Put the seasoned pork shoulder on top of the vegetables.

Step 5

Pour the fresh orange juice over the pork.

Step 6

Cover and cook on low for 8-10 hours or on high for 4-6 hours until the pork is tender and shreds easily.

Step 7

Remove the pork from the crockpot and shred it with two forks.

Step 8

Optional: Spread shredded pork on a baking sheet and broil for 3-5 minutes to crisp the edges.

Step 9

Serve with your favorite taco toppings or sides.

Tips for Making the Recipe

• Use a well-marbled pork shoulder for the best flavor and tenderness.
• Don’t skip the orange juice; it adds essential acidity to balance the richness.
• Remove excess fat before shredding if desired, but leave some for moisture.
• For extra crispy carnitas, broil shredded pork briefly after slow cooking.
• Save the cooking juices and drizzle some over the shredded meat for added flavor.

How to Serve

• Serve in warm corn or flour tortillas with diced onions, cilantro, and lime wedges.
• Make carnitas bowls with rice, beans, avocado, and salsa.
• Use as a filling for burritos, quesadillas, or nachos.
• Top salads or grain bowls with shredded carnitas for protein.
• Pair with fresh salsa, guacamole, and pickled vegetables for authentic flavor.

Make Ahead and Storage

Storing Leftovers

Keep leftover carnitas in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze shredded carnitas in portioned freezer bags for up to 3 months. Thaw overnight in the fridge.

Reheating

Reheat gently on the stovetop or microwave. For crispier edges, finish under the broiler or in a hot skillet.

FAQs

1. Can I use bone-in pork shoulder?

Yes, bone-in works well and adds flavor; just adjust cooking time as needed.

2. Can I prepare this in the oven instead of a crockpot?

Yes, slow roast at 275°F (135°C) for 3-4 hours, covered, then shred.

3. How spicy is this recipe?

It’s mild since the jalapeño is deseeded, but you can add seeds or chili flakes for heat.

4. Can I use bottled orange juice?

Fresh is best for brightness, but bottled juice works in a pinch.

5. How do I make the carnitas crispy?

Spread shredded pork on a baking sheet and broil or pan-fry briefly to crisp.

6. Can I double the recipe?

Yes, just make sure your crockpot is large enough to accommodate the meat.

7. What sides go well with carnitas?

Rice, beans, tortillas, salsa, guacamole, and slaw are all excellent choices.

8. Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

9. Can I cook this overnight?

Yes, set the crockpot to low and cook for 8–10 hours while you sleep.

10. How long does the meat stay good after cooking?

Stored properly, it lasts about 4 days refrigerated and 3 months frozen.

Conclusion

Easy Crockpot Carnitas is the perfect blend of convenience and authentic Mexican flavor. With minimal prep and slow-cooked tenderness, it transforms pork shoulder into a versatile, delicious dish that can be enjoyed in countless ways. Whether for tacos, burritos, or bowls, this recipe delivers juicy, flavorful meat that will quickly become a staple in your meal rotation. Embrace the simplicity of slow cooking and enjoy carnitas that taste like they’ve been simmering all day.

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